Buchta/ Jam filled rolls/ Slovakian nuts filled rolls

After my success with yeast based baking,masala bun, I had a small promise to keep. To my son I said that would be making something sweet for you. I had a rough idea about how would I make the stuffing sweet. Initially I thought of adding pie filling, custard based filling or some fruity filling. In my quest I came across the butcha recipe. Some years back a colleage from slovakia , burdened under Indian hospitality, brought us home made sweet rolls. She kept telling us the name - buchh-ta or something. We did not care, it tasted amazing. Thing fell in place for this recipe and my son joined his thumb to his forefinger with the remaining 3 fingers in air..chomping off and gesturing it is good :)

Ingredients (for 30 small size rolls)2.5 cups of whole wheat flour1 tbsp all purpose flour( for gluten)25 gms butter1 cup milk½ cup water1 tspn salt (add more if you like)3 tspn sugar 2 ¼ tspn instant active yeast (7gm)/ 15gm dry active yeast)2 tbsp raisins +black currants +tuttifrutifor filling1/2 cup pineapple jam (or any flavor)1/4 cup almond meal/ crushed almond1/4 dry apricot /black currants/candied peelsMethod1) In a large basin, take the flour, salt, sugar and yeast(I had rapid rise so added it directly to the flour). Proof your yeast as instructed on the pack.2) Mix the milk, butter and water. Heat it on low flame until the butter is melted. 3) Let it stand till it is luke warm. 4) Add this to the flour mixture. Knead the dough until it is soft. It will be stretchy and sticky to begin with.Do not add more flour or water unless absolutely necessary.5) Cover the dough with wet kitchen towel or cling wrap. Let it sit until it doubles. About 50-60min. Ensure that it has doubled else it will smell yeasty later

6) For the filling, soak the apricots,black currant, candied peels, raisins in warm milk or water.

7) In a bowl take the pineapple jam. Add the soaked apricots and some black curants, raisins etc.8) Add the almond meal to make it paste like mixture.The filling is ready. You can add more sugar if you like your filling to be sweeter.9) Check the dough. Punch back the raised dough. Make small balls of the dough. Roll them out individually.11) Fill each dough with filling and seal it from all ends.Shape this into a mini - bun.12)Line a tin or baking sheet with parchment/wax paper.13)Lay each filled bun about 1inch from each other.14)Cover it for about 30 minutes so that it rises and becomes double in size.15)Preheat the oven to 200c for 5-10 min.16) Brush the buns with milk,butter and sugar mixture. Sprinkle the remaining soaked dry fruits on it. Press it lightly so that it gets stuffed in.17)Bake these in the hot oven for about 25 min. 18)Remove, brush them again with the milk,sugar and butter mixture and bake for another 5 min.

Tip: The raisins and black currant can get burnt if they are not well soaked.

I went through the recipe and your description of it, it made me drool - really. If only the picture did justice to the recipe, i would have been literally wiping the keyboards to avoid drool damage :)))